Baking Up Some Texas-Sized Holiday Cookies!

Hey, y’all! Here in the rowdy kitchen baking up some amazing Salted Chocolate Chip and Walnut Vegan Cookies on LunchBreakLIVE! Everything is bigger in Texas! Wait till you see these cookies! They are large than life and sprinkled with glittery goodness. Watch along as Renee King-Sonnen and her hubby Tommy dish up some cookies sure to be the hit of the holidays!

Renee and Tommy team up in the kitchen just like they do rescuing animals and transforming ranches.  First, they whip up the dough in a bowl. They use aquafaba which is the juice from chickpeas as a substitute for eggs, which as Renee readily explains that eggs are chicken periods. Who wants to eat that? Not us! They also use vegan shortening in the place of dairy butter to avoid eating breastmilk. Once the dough is done Renee rolls them up into big balls and flattens them out with her special spatula. She sprinkles a little sugar glitter to make them extra festive. You can leave that off if you’re like Tommy and prefer your cookies without the extra sparkle. The key to these cookies is letting them chill anywhere from 30 minutes up to 8 hours.  After that, they are ready to be baked and devoured accordingly! Happy Holidays from the Rowdy Girl Sanctuary and have a Happy New Year everyone!

 

Giant Salted Chocolate Chip Walnut VEGAN Cookies

Ingredients

3 ¼ cups all-purpose flour

½ tsp baking soda

1 tsp baking powder

1 tsp coarse or flaked salt (sea, kosher etc)

¾ cup vegan butter, cut into cubes + cold

¼ cup vegan shortening, cut into cubes + cold

¾ cup light brown sugar

½ cup granulated white sugar

6 tbsp aquafaba, lightly beaten in a separate bowl until foamy

1 tsp vanilla extract

1½ cups dark chocolate chips or chunks

1¼ cup crushed walnuts

Instructions

See Also

Rowdy Girl, the Film About a Cattle Rancher Who Went Vegan

Line a large baking sheet with parchment paper and preheat the oven to 375F.

In a large bowl, mix together flour, baking soda, baking powder, and salt. Set aside.

In a standing mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, cream butter and shortening until they come together, about 1 minute.

Add both sugars and beat for an additional 1½ minutes, or until well combined.

Beat in the foamed aquafaba and vanilla extract until mixed.

Add flour mixture, 1 cup at a time, and beat. Do not overbeat.

Using a spatula or a paddle mixer, fold in the chocolate chips and walnuts.

Divide the dough into 12 even pieces, shaping them into rough balls. They do not need to be perfectly round, so, DO NOT ROLL THEM. I use a scale for this, but you can eyeball it.

Place all the dough balls on the prepared baking sheet and chill in the fridge for 30 minutes, or up 8 hours.

Bake cookies for 15-20 minutes, until light golden brown. You do not want to over bake these so take them out earlier than you would normal cookies. They will continue to cook as they cool. Remove from oven and place on a wire cooling rack.

Baking Up Some Texas-Sized Holiday Cookies!

Print Recipe Pin Recipe

Ingredients

  

• ½ tsp baking soda
• 1 tsp baking powder
• 1 tsp salt sea salt (coarse or flake)
• ¾ cup vegan butter cut into cubes + cold
• ¼ cup vegan shortening cut into cubes + cold
• ¾ cup brown sugar light
• ½ cup white sugar granulated
• 6 tbsp aquafaba lightly beaten in a separate bowl until foamy
• 1 tsp vanilla extract
• 1 ½ cups chocolate chips or chunks
• 1 ¼ cup crushed walnuts

Instructions

 

• Line a large baking sheet with parchment paper and preheat the oven to 375F.
• In a large bowl, mix together flour, baking soda, baking powder, and salt. Set aside.
• In a standing mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, cream butter and shortening until they come together, about 1 minute.
• Add both sugars and beat for an additional 1½ minutes, or until well combined.
• Beat in the foamed aquafaba and vanilla extract until mixed.
• Add flour mixture, 1 cup at a time, and beat. Do not overbeat.
• Using a spatula or a paddle mixer, fold in the chocolate chips and walnuts.
• Divide the dough into 12 even pieces, shaping them into rough balls. They do not need to be perfectly round, so, DO NOT ROLL THEM. I use a scale for this, but you can eyeball it.
• Place all the dough balls on the prepared baking sheet and chill in the fridge for 30 minutes, or up 8 hours.
• Bake cookies for 15-20 minutes, until light golden brown. You do not want to over bake these so take them out earlier than you would normal cookies. They will continue to cook as they cool. Remove from oven and place on a wire cooling rack.

Tried this recipe?Let us know how it was!